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Chocolate Chip Muffins

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These Chocolate Chip Muffins are a delightful treat with a soft, fluffy texture and a rich chocolatey taste. Perfect for breakfast, a snack, or any time you crave a sweet indulgence!

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) milk (or plant-based milk)
  • 1 1/2 cups (250g) semi-sweet chocolate chips

Instructions

  1. Prepare the Oven and Muffin Tin:
    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients:
    • In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and milk until smooth.
  4. Combine Wet and Dry Ingredients:
    • Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
  5. Fold in Chocolate Chips:
    • Gently fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
  6. Fill Muffin Cups:
    • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake the Muffins:
    • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with just a few crumbs).
  8. Cool and Serve:
    • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

 

Notes

  • You can use plant-based milk for a dairy-free version of these muffins.
  • To make them extra indulgent, feel free to sprinkle more chocolate chips on top before baking.
  • These muffins freeze well! Just store them in an airtight container for up to a month.

 

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